Choc Marshmallow Cupcakes

I had some marshmallows and chocolate left over and thought instead of leaving them around the house to tempt me, that I would put them in some vanilla cupcakes and see how they turned out!!

I used my standard vanilla cupcake recipe

200g unsalted butter

200g castor sugar

200g self-raising flour

4 eggs

2 vanilla beans

100g bag of marshmallows and about 200g of chocolate, cut into chunks

I gathered someΒ scavengers little helpers who had just had their bath and were very happy to be baking so close to bed time!

Start by adding your butter, sugar and vanilla seeds to the mixer and mix until pale and fluffy.

If you’re not interested in baking, you can sit there with the ipad….. and a chunk of butter!!!

(it was a while before I realised she’d grabbed the remaining butter and started to munch on it!!)

Crack and lightly beat your eggs, before adding it to your mixture and beating well.

Add in your self raising flour and mix until combined.

Stir the marshmallows and chocolate and spoon into your muffin pan.

Bake until the top springs back when touched (probably about 15-17 minutes on 180C)

I used some Italian Meringue Buttercream to ice the cupcakes, and then I decorated them with cupcake toppers that I found for free from the TomKat Studio (such an amazing blog!).

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7 Responses to Choc Marshmallow Cupcakes

  1. Choc Chip Uru March 21, 2012 at 6:54 am #

    Yum! These look too sinful πŸ˜€

    Choc Chip Uru

  2. Lyndall August 18, 2013 at 9:16 pm #

    How did up stop them rising with the peak??
    I can never bake cupcakes right lol!!

    • BronnieBakes Admin August 19, 2013 at 11:03 am #

      HI Lyndall πŸ™‚

      Usually this is a case of having your oven temperature too high so it cooks too quickly and rises with a peak. I cook my cupcakes on a low temp (160C) which takes longer, but makes it rise more evenly.

      Hope that helps

  3. jennifer November 22, 2013 at 11:46 am #

    Hi again Bronnie!
    Could you let me know where you source your brown cupcake liners from please?
    many thanks

    • BronnieBakes Admin November 22, 2013 at 5:13 pm #

      Hi Jennifer πŸ™‚

      They are confetta liners which I bought from my local cake decorating shop

      Hope that helps!

  4. Libby October 27, 2014 at 7:39 pm #

    Hello, I was planning to make your vanilla cupcakes and wondered if it was ok to use vanilla bean extract with seeds instead of vanilla beans? If so how much would you suggest I use? Thank you

    • BronnieBakes Admin October 28, 2014 at 7:32 am #

      Absolutely Libby!

      I would check the instructions but I think the correct substitution is 1 teaspoon for every vanilla bean?

      All the best!


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